Creamy Corn Chowder Red Peppers (Printable Version)

Velvety corn chowder featuring roasted red peppers, potatoes, and sweet corn for a cozy meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
07 - 2 celery stalks, diced

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup heavy cream
10 - 1/2 cup whole milk

→ Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon freshly ground black pepper
14 - 1 teaspoon kosher salt
15 - 1/4 teaspoon cayenne pepper

→ Garnishes

16 - 2 tablespoons fresh chives, chopped
17 - Crumbled cooked bacon (optional)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
02 - Stir in minced garlic, diced red bell pepper, and celery. Sauté for an additional 3 minutes until vegetables are softened.
03 - Add potatoes, corn kernels, smoked paprika, dried thyme, black pepper, and salt. Stir well to coat vegetables evenly in spices.
04 - Pour in vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
05 - Use an immersion blender to puree approximately half of the soup directly in the pot to create a creamy texture while leaving some chunks for body.
06 - Stir in heavy cream and whole milk. Simmer gently for another 5 minutes. Taste and adjust seasoning as needed.
07 - Ladle hot chowder into bowls. Garnish with fresh chopped chives and optional crumbled bacon before serving.

# Expert Advice:

01 -
  • The roasted red peppers bring a subtle sweetness that balances the richness without overpowering the corn.
  • It comes together in under an hour, which means you can have it on the table before anyone starts asking whats for dinner.
  • Blending half the soup creates that thick, creamy texture without needing flour or complicated roux techniques.
  • Leftovers taste even better the next day once all the flavors have had time to settle in together.
02 -
  • Don't blend the entire pot unless you want baby food. Leaving half chunky gives you that satisfying, homemade chowder feel.
  • If the soup gets too thick after sitting, just add a splash of broth or milk when you reheat it.
  • Taste before serving. Every batch of broth is different, so you might need more salt than you think.
03 -
  • Roast your red peppers over an open flame or under the broiler before dicing them. The charred skin adds a depth you can't get any other way.
  • If you don't have an immersion blender, mash some of the potatoes with a fork against the side of the pot. It won't be as smooth, but it still thickens the soup beautifully.
  • Add the cayenne pepper at the end if you're not sure how much heat you want. You can always add more, but you can't take it back.

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